Cold and Spicy Korean Noodles

Directions

Create a beef broth by boiling 500g of brisket in 1.5L of water for an hour.
Let the broth and beef cool to room temperature, then slice the brisket into 2mm slices.
Pour the broth into a freezer bag and place into the freezer for about an hour, or until it turns slushy.

Julienne 150g of Korean Mu, place in a bowl, and add 50g of sugar, 60ml of white vinegar, and 100ml of water.
Mix until the sugar dissolves, then refrigerate for at least 20min.

Into the bowl of a food processor or blender, add 1/2 an onion, chopped into manageable pieces for your machine.
Along with that, add a peeled & chopped asian pear, 150g of peeled & chopped Korean radish (aka Mu), 6 peeled garlic cloves, 35g of salt, and 50g of sugar.
Blend until a smooth puree forms.
Transfer to a bowl or storage container and mix in 75ml of soy sauce, 30ml white vinegar, 30ml of sesame oil, 250ml of gochujang, and 90g of gochugaru.
Mix well, and reserve until needed.

Boil 1 egg per serving until hard, then peel and slice in half.

Boil 200g of naengmyeon or other noodles per serving, according the directions on the package.
Once cooked, immediately plunge the noodles into ice water to cool and stop the cooking process.

Using tongs or a pasta fork, twirl one serving of noodles into each bowl, into a nest or ball. It should stand tall and proud.
Pour the slushy beef broth around the sides of the nest like a moat. This will defend against intruders.
Top the noodles with a few spoonfulls of the spicy sauce, garnish with the sliced brisket, julienned cucumbers, carrots, pickled radish, an egg, and a sprinkle of sesame seeds.
Use a pair of scissors to cut the noodle ball in quarters, then mix well.